White black bean chili soup

-can be vegetarian

This tasty soup is a fun twist to the regular chili soup. The difference is that the beef is replaced with turkey or chicken and the chili beans are replaced with white or black beans but otherwise it is very similar to the well known beef chili soup. Of course, you can add all your favorite ingredients that you would otherwise add to a chili soup.

The biggest change in the recipe is the meat. Many people prefer the lighter turkey or chicken meat. The chicken or turkey is very nice here, the thigh gives more flavor and is cheaper but the breast would work well too.

Perhaps it would be more accurate to call this soup black and white chili soup. The white makes sense with the white meat but I used black beans instead of white beans because I think it has more flavor. Of course, you can use either.

I decided to post this recipe now because beans especially black beans are great in the winter. The warming black beans have a sweet flavor and nourish the kidneys. They are antibacterial, anti-parasitic, detoxifying and have high levels of disease fighting antioxidants, numerous vitamins and minerals, protein and fiber. In addition, it has heart, skin protecting and anti-cancer properties. It also improves digestion and is great for overall health. It is native to the Americas and have been used for thousands of years. No wonder the natives ate it with almost every meal.

I like to make up my own chili spice, please follow the recipe below or buy it in a store already made.

You can experiment with the vegetables of course, I added corn, carrots and green beans. In the summer, I like to add zucchini too. But please feel free to add whatever you would like.

Vegetarian readers might be wondering if this soup could be made vegetarian. The answer is yes! – you can take out the meat and just use vegetarian stock and I also added eggs. I have made it without meat, it is tasty.

Surprise your guests at a party or just treat yourself. Honestly, we believe that this version is even tastier than the original soup.

RECIPE

Ingredients

  • 1 large onion
  • vegetable oil
  • 2 celery stalks, chopped
  • 3 medium sized carrots, sliced
  • 2 strips of bacon (optional)
  • 1 lb ground chicken or turkey thigh or breast
  • 2 large tomatoes or 29 oz canned chopped tomatoes
  • 5 tsp of chili seasoning (please see recipe below)
  • 2 garlic cloves
  • 8 cups chicken stock
  • 4 oz corn (frozen)
  • 8 oz vegetables. I used green beans. Also zucchini would be fine
  • 2 cups of uncooked black beans or 28 oz of canned beans
  • 1 jalapeño pepper, chopped
  • salt and pepper to taste
  • yellow cheddar cheese
  • chips
  • sour cream
  • cilantro

Chili seasoning ingredients

  • 1 Tbsp (3 tsp) chili powder
  • 2 tsp cumin powder
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1 tsp coriander powder
  • 1/4 tsp cayenne pepper (optional)

Preparation

  • Wash and soak beans in cold water for 8 hours or overnight. Pour off the liquid and wash well. Add cold filtered water and cook for 2 hours or until soft but not falling apart. Omit if using canned beans. The home-made beans are well worth the extra effort though, they taste so much better.
  • Make the stock. Omit if using ready made stock.
  • Heat oil in a large pot with a large surface area. Sauté the chopped onion for 5 minutes. Mix. Add the celery. Sauté for 10 more minutes.
  • Render the bacon.
  • Add the chili seasoning and the crushed garlic cloves for 1 minute. Stir.
  • Quickly add the tomatoes, stir. Cook for about 10 minutes or until the tomatoes make a nice sauce.
  • Add the carrots, vegetables and jalapeño pepper. Add enough stock so the liquid covers the soup well. Cook for 1 hour or until the carrots are soft.
  • Add the black beans with its liquid and more stock if needed to cover everything.
  • Season with salt and pepper to taste.
  • Serve hot with sour cream, chips, cilantro.

enjoy!

Text and photo by Twinctiesherbs.

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